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Ingredients
- 1 9-inch unbaked pie shell, plus pastry strips for lattice topping
- 4 cups black raspberries
- 3/4 cup sugar
- 5 T. flour
- 1/2 tsp. cinnamon
- 1½ T. butter
Preparation
Preheat oven to 350 degrees F.
Crush fruit in a blender; push through sieve to remove seeds. Add remaining ingredients and mix well. Pour ingredients in pie crust and dot with butter. Top with pastry strips in criss-cross pattern. Bake for about 40 minutes, until crust is golden.
Serves 6 to 8.
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